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Delicious Stuffed Portobello Mushrooms

A delightful blend of creamy ricotta, spinach, and sun-dried tomatoes stuffed into tender portobello mushrooms, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese Can be substituted with cottage cheese or vegan alternatives.
  • 1 cup spinach, chopped Fresh spinach recommended.
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup parmesan cheese, grated Can also use mozzarella or feta for different flavors.
  • 1 clove garlic, minced
  • to taste Salt and pepper Adjust according to preference.
  • as needed Olive oil for drizzling Ensures mushrooms roast beautifully.
For the mushrooms
  • 4 large portobello mushrooms Fresh and firm mushrooms recommended.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Rinse the portobello mushrooms under cold water and gently pat them dry.
  3. Remove the stems and scoop out the gills with a spoon to create a hollow space for the stuffing.
Filling
  1. In a mixing bowl, combine the ricotta cheese, chopped spinach, sun-dried tomatoes, parmesan cheese, minced garlic, salt, and pepper. Mix well until everything is thoroughly combined.
  2. If desired, add herbs like basil or oregano to the filling.
Stuffing and Baking
  1. Using a spoon, generously fill each portobello cap with the ricotta mixture, packing it in well.
  2. Place the stuffed mushrooms on a baking sheet and drizzle a bit of olive oil over the top.
  3. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the filling is golden.
Serving
  1. Once cooked, let them cool slightly, then serve warm.

Notes

Store leftovers in an airtight container for up to 3 days. They can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.